Description
This Anti Inflammatory Turmeric Chicken Soup is a comforting and nourishing dish made with wholesome ingredients like turmeric, fresh vegetables, chicken, and creamy coconut milk. Perfect for meal prep or a family dinner, it combines the healing properties of turmeric with the hearty flavors of chicken and fresh herbs in a rich, dairy-free, and gluten-free broth.
Ingredients
Scale
Vegetables
- 1 medium onion, diced
- 1 large leek, white and light green parts only, halved lengthwise, and thinly sliced
- 3 large carrots, thinly sliced
- 3 stalks celery, thinly sliced
- 3 cloves garlic, chopped
- 1/4 cup chopped fresh parsley
- 1 10 ounce bag frozen peas (optional)
Spices and Seasonings
- 1 teaspoon kosher salt
- 1 teaspoon kosher salt, or to taste
- 1/2 teaspoon black pepper
- 1 teaspoon turmeric
- 1 teaspoon poultry seasoning
Liquids and Proteins
- 1/4 cup olive oil
- 6 cups chicken broth
- 1 13.5 ounce can coconut milk
- 1 1/4 pounds boneless skinless chicken thighs or breasts
Instructions
- Prepare the Vegetables: Heat olive oil over medium heat in a large soup pot. Add diced onions, sliced leeks, carrots, celery, and 1 teaspoon kosher salt. Sauté, stirring occasionally, until the leeks are soft and starting to caramelize, about 16 minutes.
- Add Spices and Garlic: Add the chopped garlic, turmeric, and poultry seasoning to the pot. Continue to sauté for another 3 minutes, stirring frequently until the garlic and spices release their fragrance.
- Add Broth, Coconut Milk, and Chicken: Pour in the chicken broth and coconut milk. Add the raw chicken pieces, scraping up any browned bits from the bottom of the pot. Bring the soup to a bare simmer, ensuring the chicken is fully submerged. Partially cover and simmer on low heat for 20 minutes until the chicken is cooked through and the vegetables are tender, taking care not to boil vigorously to prevent the coconut milk from splitting.
- Shred the Chicken: Remove the lid and take the chicken out onto a cutting board to cool slightly. Cut into bite-sized pieces or shred using two forks. Return the chicken to the pot.
- Add Peas and Parsley: Stir in the frozen peas (if using) and fresh parsley. Bring the soup back to a gentle simmer and cook for 5 minutes until peas are bright green and tender.
- Season and Serve: Taste and adjust seasoning with salt and black pepper. Serve garnished with additional fresh parsley if desired. Enjoy your anti-inflammatory comforting soup!
Notes
- This soup is made in one pot, making it easy to prepare and clean up.
- You can use either chicken thighs or breasts depending on your preference; thighs add more richness while breasts are leaner.
- Frozen peas are optional but add a nice pop of color and sweetness.
- To keep the soup dairy-free and paleo, coconut milk is used instead of cream.
- For a vegetarian version, omit the chicken and use vegetable broth with chickpeas or tofu as a protein substitute.
- Be sure to gently simmer without boiling rapidly to prevent the coconut milk from curdling.
- Leftovers store well and can be refrigerated for up to 4 days or frozen for meal prep.
Nutrition
- Serving Size: 1 bowl
- Calories: 413 calories
- Sugar: 7 g
- Sodium: 1495 mg
- Fat: 26.4 g
- Saturated Fat: 14.1 g
- Unsaturated Fat: 12.3 g
- Trans Fat: 0 g
- Carbohydrates: 18.8 g
- Fiber: 4.5 g
- Protein: 27.8 g
- Cholesterol: 73.9 mg
